{"id":276,"date":"2012-09-01T20:01:26","date_gmt":"2012-09-02T03:01:26","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=276"},"modified":"2013-05-30T20:51:18","modified_gmt":"2013-05-31T03:51:18","slug":"shortbread-heaven","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=276","title":{"rendered":"Shortbread Heaven"},"content":{"rendered":"

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Freshly baked shortbread.<\/p><\/div>\n

\u201cDo as I say, not as I do\u201d never applied more perfectly than at this moment. I\u2019ve been making shortbread cookies for decades, yet still managed to totally screw up the directions today. I was busy baking something else and thought it would be wise to multitask by measuring out the shortbread ingredients at the same time. Hah!<\/p>\n

I knew that the butter and sugar were supposed to be mixed first and then everything else\u00a0 added, but I was moving like a whirling dervish and went right ahead and dumped all of the dry ingredients together into one bowl. That meant the butter and sugar weren\u2019t mixed until fluffy, and it was hard to get the dough to come together, so I had to add a couple of teaspoons of milk to coax it into cooperation. But (you know what\u2019s coming here, right?) it still turned out fine!<\/em><\/p>\n

Here is a recipe for basic shortbread, which has a sweet buttery flavor and a delicate texture that melts in your mouth. Perfection. But because I can’t help tinkering with perfection, I was compelled to dip the cookies in dark chocolate and sprinkle some of them with nuts. They look very elegant, and taste like sin.\u00a0 (And yes, I\u2019m leaving the two teaspoons of milk in the recipe because it made it easier to handle and didn\u2019t affect the texture.)
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Chocolate dipped shortbread. (Or…gilding the lily!)<\/p><\/div>\n

SHORTBREAD COOKIES<\/p>\n

2 cups powdered sugar
\n2 cups butter, softened
\n2 teaspoons milk or half & half
\n2 egg yolks
\n4 cups flour
\n1\/2 teaspoon salt
\n1 cup cornstarch<\/p>\n